About Watermelon Gazpacho
This recipe for Watermelon Gazpacho comes from podcast guest Jonathan Bardzik, and is featured in Jonathan’s new cookbook Simple Summer: a recipe for joy and connection
From Jonathan: “10 years ago watermelon gazpacho became popular and nearly ubiquitous on summer restaurant menus here in the Mid-Atlantic. I often find them disappointing with the watermelon used as savory. Watermelon is a delicious fruit, but a pretty mediocre vegetable. This recipe lets the tomatoes shine with a pinch of salt, while the watermelon stars as a sweet, summer fruit brought out by honey and juiced to add liquid to the soup.”
Recipe for Watermelon Gazpacho
Of all the recipes in this book, this is the one I am proudest of. I have served it at least 100 times since developing it and every time it garners raves. Salt brings out the tomato, and honey makes the watermelon pop. Leave out the watermelon juice, add some cumin and serve this as a salsa over fried fish tacos!
4 cups finely diced watermelon plus 2 cups cut in 2” chunks
2 large tomatoes, finely diced, about 2 cups
1/2 red onion, diced
1/2 tsp lime zest
2 tbs lime juice
1/2 jalapeño, seeded and minced
2 tbs finely chopped basil
1/4 cup red wine vinegar
2 tbs honey
Mix together the 4 cups of finely diced watermelon with the tomato, onion lime zest, juice, jalapeño and basil. Stir together.
Press remaining 2 cups of large chunks of watermelon through a food mill or purée in a food processor and strain through a fine sieve to remove solids.
Add watermelon juice, vinegar and honey to soup. Season to taste with salt, pepper and additional honey, if needed.
If you make this soup ahead of time, check the seasoning again before serving. The watermelon and tomatoes will release more moisture and dilute the salt, vinegar and honey.
Relevant Links and Where to Learn About Jonathan Bardzik
Jonathan’s Website https://www.jonathanbardzik.com/
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